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    Gifts for the Gourmand.

    Posts Tagged ‘vegetables’

    Sweet Potato/Carrot/Onion Medley

    This side dish works well with chicken,turkey, pork or ham the slight touch of ginger enhances the flavor of each product.

    You will need:
    Sweet Potato – approximately 3 oz./person
    Carrots – approximately 3 oz./person
    Pearl Onions – approximately 3 oz./person
    Unsalted Butter – approximately 1 TBS/serving
    Brown sugar (either light or dark) – approximately 1 TBS/serving
    Fresh Ginger – grated – approximately 1 tsp./serving
    Salt/pepper

    Cut sweet potato and carrot into large dice (about the same size as onions used) steam vegetables until just under fork tender. I used frozen pearl onions for this recipe if you use fresh you will need to blanch them until tender remove husks before proceeding.
    In a skillet large enough to hold all the vegetables place one TBSP butter/serving and heat until butter foams, add pearl onions and sauté until just golden, add brown sugar and ginger along with steamed potato and carrot. If you need to add more butter do so at this stage to allow sugar to coat vegetables. Cook until potato and carrot are fork tender, serve.

    Bone-in New York Strip Steak with Marsala Mushrooms


    I like a good steak occasionally and although I, at times, like it with a little steak sauce [my latest favorite is A-1 Cracked Peppercorn] I decided to do something with mushrooms, onions and Marsala wine. It is simple, quick and easy and hits the spot. I served this with Baby Brussels Sprouts.

    You will need:
    Bone-in New York Strip steak approximately 8 ounces/serving.
    Coarse Sea Salt
    Cracked Pepper
    Olive Oil
    Baby Brussels Sprouts approximately 4 ounces/serving
    Butter (unsalted) approximately two tablespoons/serving.
    Button Mushrooms, sliced, approximately 4 ounces/serving
    Sweet Onion such as Walla Walla or Vidalia, sliced thin.
    Dry Marsala Wine approximately 4 TBSP/serving.
    Kosher Salt/Pepper

    Rub olive oil on both sides of steak, season with sea salt and cracked pepper then grill or pan sauté to desired doneness. While steak is cooking pour olive oil into a sauté pan large enough to hold all ingredients add butter when oil is warm, add sliced mushrooms and onions, season with salt and pepper. Sauté until mushrooms lose most of their moisture and onions are translucent. Add Marsala wine and continue to cook until wine is absorbed.

    While the steak and mushrooms are cooking place Brussels Sprouts in a pot of boiling water, make sure the pot is large enough to hold all the sprouts without crowding. Depending on the size of the sprouts boil, until they are fork tender then remove from pot and keep warm. In a small sauce pot melt butter until just foamy, add salt/pepper to taste, add a small amount of cornstarch or arrowroot to some water to form a smooth paste whisk into butter until slightly thickened add Brussels sprouts to coat.

    Oven Roasted New Potato

    This very simple, easy to make side dish enhances any meal. For a picture of these delights see Lamb chop recipe

    You will need:
    Red Potato “B” (standard size letter) – approximately 3/serving
    Olive Oil – enough to coat
    Kosher or Sea salt
    Fresh Ground Pepper
    Fresh Rosemary approximately 1 tsp/serving

    Heat oven to 400° F. Strip rosemary leaves from stalk then chop finely. Cut potatoes in half length wise, coat all sides with olive oil then season with salt and pepper to taste place on roasting pan cut side up then sprinkle with fresh chopped rosemary. Roast until fork tender.

    Sweet Potato/Carrot/Onion Medley

    This side dish works well with chicken,turkey, pork or ham the slight touch of ginger enhances the flavor of each product.

    You will need:
    Sweet Potato approximately 3 oz./person
    Carrot approximately 3 oz./person
    Pearl Onion approximately 3 oz./person
    Butter approximately 1 TBS/serving
    Brown sugar (either light or dark) approximately 1 TBS/serving
    Ginger Powder approximately 1 tsp./serving
    Salt/pepper

    Cut sweet potato and carrot into large dice (about the same size as onions used) steam vegetables until just under fork tender. I used frozen pearl onions for this recipe if you use fresh you will need to blanch them until tender remove husks before proceeding. In a skillet large enough to hold all the vegetables place one TBS butter/serving and heat until butter foams, add pearl onions and sauté until just golden, add brown sugar and ginger along with steamed potato and carrot. If you need to add more butter do so at this stage to allow sugar to coat vegetables. Cook until potato and carrot are fork tender, serve.

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